Tomato and Onion Appetizer Pastries

Thank you to Hunt's tomatoes for sponsoring this recipe.

I love having guests and throwing parties but it can get to be hectic and a bit overwhelming around the holidays. For as much as I try to plan ahead and enjoy putting together menus, sometimes I find myself panicking a little because time got away from me and I didn't get to do my shopping. So my survival guide for holiday entertaining is to keep some basic staples in the house at all time.

 

Puff pastry sheets are a great freezer staple because they can be used to make both sweet and savory items. Onions, herbs, spices, my favorite Hunt's diced tomatoes...all on my staples list, too. I choose Hunt's because I like that they can their tomatoes just hours after picking them and that they use steam from hot water to peel them rather than the chemicals some others use. *
 

So, when I had some friends over for cocktails the other day, I set out to make something quick and tasty to serve them. Few things are as delicious as sauteed onions so I started with those as a base, added the tomatoes, a good bit of oregano and baked it all in some flaky puff pastry. Who doesn't love puff pastry? It was quick, easy and got devoured in seconds. My kind of appetizer. Enjoy!

Yield: 8 Servings

Author: Anita Schecter

Tomato and Onion Appetizer Pastries

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Recipe for an appetizer made with sauteed onions, tomatoes and oregano baked in puff pastry.

Ingredients

• 1 Sheet puff pastry
• 1 Tablespoon olive oil
• 1 Onion, peeled and sliced
• 1 Can (14.5 oz.) Hunt's diced tomatoes, drained
• 1 Teaspoon dried oregano
• 1 Tablespoon fresh chopped parsley
• Salt and pepper to taste

Instructions

1. Pre-heat the oven to 400 degrees.
2. Add the olive oil and sliced onion to a cast iron pan or large skillet. Saute on medium heat until the onions are translucent. Add the drained diced tomatoes and the oregano and continue sauteing for a few more minutes. Season with salt and pepper and stir in the parsley.
3. Place the sheet of puff pastry in a 7" or 8" pie plate and roll down the edges slightly to create the crust edge. Prick the bottom of the pastry several times with the tines of a fork and bake for 15 minutes.
4. Pour the sauteed onion and tomato mixture over the baked pastry and return to the oven for an additional 10 minutes. (Note that if your pastry puffed up too much after the first 15 minutes, simply prick with a fork and the steam will release, then add the filling.) Slice and serve warm.

Notes:

* Lye peeling is generally recognized as safe by the FDA and has no adverse effects on the healthfulness of tomatoes.

This recipe was sponsored by Hunt's tomatoes. Thank you for supporting the products I love and use in my kitchen.